Instructions

• Prepare the pasta according to package directions, drain, and set aside.
• Heat 2 teaspoons olive oil in a large, deep skillet or soup pot over medium-high heat.
• Add 1/2 cup finely chopped yellow onion and 1/4 cup each finely chopped red and green bell pepper; sauté until the vegetables are softened, about 3–4 minutes.
• Add 3 minced garlic cloves and cook, stirring, until fragrant, about 30–60 seconds (take care not to burn the garlic).
• Add 1 cup chicken andouille sausage (or regular andouille), cut into 1" cubes, and sauté until heated through and lightly browned, about 4–5 minutes, stirring occasionally.
• Stir in 1 Tablespoon Cajun seasoning and 2 cups shredded cooked chicken; cook, stirring, until the shredded chicken is heated through, about 2–3 minutes.
• Add the cooked penne and stir to combine.
• Slowly pour in 1 1/2 cups skim milk while stirring, bring the mixture to a gentle simmer, and cook uncovered for about 5 minutes.
• In a small bowl, whisk 1 Tablespoon cornstarch (or arrowroot or tapioca starch) with 1/4 cup chicken broth until completely smooth. Pour this slurry into the simmering pot while stirring constantly and continue to simmer until the sauce thickens, about 1–2 minutes.
• Remove from heat, add 1/2 cup shredded lowfat Parmesan cheese, and stir until the cheese melts and the sauce is smooth. Serve immediately.